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A Sample Of The Bistro

Charcoal grilled radicchio | pickled kohlrabi | kale | lemon gel | balsamic reduction | Blue Earth XV olive oil
The Bistro Brut (Hawkes Bay)
Butternut squash cake | Brussels sprouts leaves | local exotic mushrooms | pickled persimmon chutney
Dr Loosen Riesling (Mosel Velley | Germany)
Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne velouté
Terrace Edge Pinot Gris (Waipara | North Canterbury)
Green apple sorbet | lacto fermented pear gel | ginger | candy walnut
Noble & Sunday loose tisane | Ginger & Limoncello (Canterbury)
Grilled Scotch fillet of Greenstone Creek beef | mushroom velouté | local chestnuts | braised fennel | toasted Grana Padano
Three Finger Jack Zinfandel (California | USA)
Glazed pecan brownie | white & dark chocolate quenelle | mandarin
Clearview Sea Red (Hawkes Bay)
6 courses 95 | wine pairing 50
*Please let us know of any dietary requirements*